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- Yields:
-
4
- Total Time:
-
1 hr 15 mins
- Cal/Serv:
- 581
Ingredients
- 1 c.
millet
- 1 tbsp.
avocado or other neutral oil
- 3 lb.
rutabaga, peeled and cut into 1½-inch chunks
- 3
shallots, thinly sliced
- 1
red pepper, sliced
- 3
cloves garlic, finely chopped
- 2 tbsp.
red curry paste
- 2 tsp.
ground cinnamon
- 2
13.5-oz cans light coconut milk
- 1
medium bunch collard greens, stems discarded, leaves roughly chopped (about 5 cups)
-
Kosher salt
- 2 tbsp.
creamy natural peanut butter
- 1/2 c.
basil, roughly chopped
-
Chopped peanuts and lime wedges
Directions
-
- Step 1
Cook millet per package directions.
- Step 2Heat oil in a large Dutch oven on medium. Sauté rutabaga until beginning to turn golden, 15 minutes.
- Step 3Stir in shallots and pepper and cook, covered, for 2 minutes. Move vegetables to sides of pan, add garlic to center and cook, stirring, 30 seconds. Add curry paste and cinnamon and cook, stirring, 30 seconds.
- Step 4Stir in coconut milk to dissolve curry paste, then stir into vegetables. Simmer, covered, stirring occasionally, until rutabaga is just tender, 20 to 25 minutes.
- Step 5Transfer 1 cup liquid to a bowl; set aside. Stir collards into pan and cook, covered, until just tender, 3 minutes.
- Step 6Gradually stir curry liquid and 1/2 tsp salt into peanut butter until smooth. Pour mixture back into pan along with basil. Serve curry over millet, top with peanuts, and serve with lime wedges.
- Step 1
Rutabaga packs potassium. Key for energy!
Per serving: 581 cal, 22.5 g fat (13.5 g sat), 17 g protein, 817 mg sodium, 79 g carb, 22 g sugars (0 g added sugars), 16 g fiber
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